May 25, 2022

Cooking with AllHome: Adobo

Looking for a simple recipe for the ultimate Filipino comfort food? 

Chicken and Pork Adobo combines two of the most popular meats used in adobo, making one classic delectable dish. Enjoying this dish with a bowl of steaming white rice is like having the best of both worlds in one pot.

This dish is best prepared for either lunch or dinner while some say it tastes better when you heat it up the next day! Don’t worry, adobo does not spoil easily and it can even be kept for a few days without refrigerating, making it the ultimate ideal “ulam” for your “baon.”

But what really sets adobo apart from other classic Filipino dishes is that its main ingredients are already in your pantries! Same with all the cooking ware you need to cook adobo, they are already available in your kitchen.

In every Asian household, vinegar and soy sauce are known staples and favorites, as they can be used as condiments or for marinades. While vinegar has a pungent aroma and a very distinctly sour taste, soy sauce is on both the sweeter and saltier side and marrying these two ingredients will definitely help in bringing out the pork and chicken adobo’s savory taste.

Adobo Ingredients:

1 kg Chicken (Cut up adobo style) 

300g liempo cut pork belly (Cut into 1 ½ inch pieces) 

1 whole head of garlic chopped

10 pcs black peppercorn 

3 pcs bay leaf 

1 cup Soy Sauce

1 cup water

⅓ cup vinegar  

¼ cup vegetable oil

Optional:

Green chilies 

Steps:

1. Combine your chicken and pork belly in a large bowl. Add the soy sauce, garlic, peppercorn, and bayleaf. Mix it together and marinate for a minimum of 1 hour. 
2. Prepare a stockpot and add all the marinade with 1 cup of water and the ⅓ cup of vinegar. Let it boil for over 5 minutes and skim the dirt sediments that build on top of the water. 
3. Once the chicken and the pork belly has firmed up, remove it from the stock and prepare a wok. Remember you still need to stock. Don’t throw it away. 
4. Add the oil to the wok, and set it to medium high heat. Once it’s hot you want to sear both sides of the chicken and pork pieces. Wait for it to become a nice brown color before removing from the oil and setting it aside. This seals in the flavor of the meat. 
5. Once you have seared all the meat, put it all back in the wok together with the stock and wait for the meat to become soft. You can reduce the sauce to your liking and even add some green chilies to top it off. 
6. Close the fire and serve. 

There you have it! A quick and simple recipe for one of the most beloved Filipino dishes in the world. You have no excuse now not to try it. There’s no perfect or right or wrong way of cooking Adobo so do not worry. Maybe you will even accidentally come up with your own recipe while learning and experimenting in the kitchen. It’s a win-win situation, as the more we try to cook different types of Adobo, the more we can celebrate and showcase how diverse Filipino cuisine is to the world. 

To shop for the cooking ware you need to cook Adobo, visit AllHome for its wide selection of cooking ware, homeware, kitchenware, and more. You may also visit AllHome’s website, https://www.allhome.com.ph, or follow AllHome’s official Facebook page https://www.facebook.com/allhomeofficial  

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